Effect of Fermentation Temperature on the Volatile Composition of Kimchi

Abstract

This study was conducted to evaluate the effect of fermentation temperature on the volatile composition in Kimchi. Kimchi was fermented at 2 temperature conditions (4 and 20 °C). Volatile compounds of Kimchi samples were analyzed during the fermentation periods using the dynamic headspace gas chromatography-mass spectrometry method. The optimum ripening time for the Kimchi fermented at 4 °C was 35 d, and that of 20 °C was 2 d. The pH at the optimum ripening time was 4.97 and 4.41, and the titratable acidity was 0.59% and 0.76% for the Kimchi fermented at 4 and 20 °C, respectively. Forty different types of volatile compounds, including alcohol, aldehyde, ester, and sulfur compounds, were identified. The Kimchi fermented at 20 °C produced greater amounts of volatile compounds than that at 4 °C. The amounts of most volatiles increased as the fermentation time increased, but those of aldehydes decreased rapidly during both 4 and 20 °C fermentation. Organic acids, ester, and nitriles were detected only in Kimchi fermented at 20 °C. The amounts of dimethyl disulfide, methyl-2-propenyl disulfide, and di-2-propenyl disulfide produced from the Kimchi fermented at 20 °C were more than 2-times of those at 4 °C. Therefore, it is concluded that the strong pungent odor of Kimchi fermented at 20° C is probably due to the high amount of organic acids (low pH) and sulfur compounds (dimethyl disulfide, methyl-2-propenyl disulfide, and di-2-propenyl disulfide) between the 2 Kimchi.

Effects of different drying methods on physicochemical properties, volatile profile, and sensory characteristics of kimchi powder

“…Similarly, 2-methylbutanal is produced when garlic is heated at a high temperature (Woo et al, 2007). Consistent with the findings of Hong et al (2016), the present results show that the characteristic smell of kimchi could be attributed to volatile compounds in the raw ingredients such as garlic and onion, and the products of fermentation by lactic acid bacteria (Hong et al, 2016).…”

Development of a Sulfite‐Based Oxygen Scavenger and its Application in Kimchi Packaging to Prevent Oxygen‐mediated Deterioration of Kimchi Quality

“…The pH and titratable acidity continuously decreased and increased, respectively, in all treatments during storage for 12 weeks. This has been reported as a common tendency during kimchi fermentation by many other studies (Hong, Lee, Kim, & Ahn, ; Jang et al., ; Kim, Bang, Beuchat, Kim, & Ryu, ; Lee, Lee, Kim, Eun, & Ha, ; Park et al., ).…”

Effect of static‐state fermentation on volatile composition in rapeseed meal

“…Nonanal can be formed by the decomposition of 9‐hydroperoxyoctadecadienoic acid from the oxidation of oleic acid . In our study, the levels of nonanal decreased because they could be converted into acids by microorganisms after 1 day of fermentation …”

“…33 In our study, the levels of nonanal decreased because they could be converted into acids by microorganisms after 1 day of fermentation. 34 Only one type of alcohol with fruity and fragrant odors, 35 2-phenylethyl alcohol, was found in the present study ( Fig. 3 (A)).…”